To make the sauce, add all of the sauce ingredients to Braun’s MQ 9 Hand blender beaker attachment. Blend well using the blender with blending shaft attachment. Transfer mixture to a bowl and set aside until ready to serve egg rolls.

Using Braun MQ 9 Hand blender’s food processor attachment with chopping blade, add celery and green onion and pulse to chop. Switch blade to large shredding blade, shred carrot and cabbage. Transfer to a bowl. Then shred cheese and set aside.

In 10-inch skillet, heat 1 tablespoon oil. Season chicken with salt and pepper. Add to pan and sauté chicken until just cooked over medium heat about 2-3 minutes on each side depending on how big the strips are. Remove from pan and set aside.

Add 1 teaspoon oil. Add celery, carrots, green onions, cabbage and season with salt and pepper; cook and stir until vegetables are crisp-tender, about 2 minutes. Remove from heat.

Shred chicken with fingers. Add to sautéed vegetables along with pepper sauce and cheddar; mix well.

Brush baking sheet generously with olive oil. Place egg rolls in a single layer on the baking sheet. Brush the tops of the egg rolls with additional olive oil and bake for 25-30 minutes turning halfway during cooking. Remove from oven when browned and crispy. Serve with dipping sauce.